Zobrazeno 1 - 10
of 145
pro vyhledávání: '"pomegranate seeds"'
Autor:
Mohammed Amakhmakh, Ahmed Hajib, Walid Belmaghraoui, Hicham Harhar, El Asri Mohammed, Waleed Al Abdulmonem, Khang Wen Goh, Abdelhakim Bouyahya, Abdeslam Meliani
Publikováno v:
Food Chemistry: X, Vol 24, Iss , Pp 101875- (2024)
The pomegranate, Punica granatum L. (Punicaceae), stands as one of the most widely employed oils in the cosmetic industry. However, due to its higher content of conjugated linoleic acid, its susceptibility to oxidation is a major challenge, with the
Externí odkaz:
https://doaj.org/article/c34ddc329b35403cafe54ccb67b955d4
Publikováno v:
Frontiers in Pharmacology, Vol 15 (2024)
Pomegranate seeds (PS) are the dried seeds derived from pomegranate fruit, accounting for approximately 20% of the fruit’s total weight, and are a by-product of pomegranate juice extraction. These seeds hold significance in traditional medicine amo
Externí odkaz:
https://doaj.org/article/f98b7ba4da8f492bb4566c4badee9439
Akademický článek
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Autor:
Balestra, Gianfranca
Publikováno v:
Studies in Short Fiction. Winter96, Vol. 33 Issue 1, p13. 12p.
Autor:
Young, Judy Hale
Publikováno v:
Studies in Short Fiction. Winter96, Vol. 33 Issue 1, p1. 11p.
Publikováno v:
Molecules, Vol 28, Iss 6, p 2717 (2023)
This study sought to reveal the mechanism of flavor generation when pomegranate seeds are processed, as well as the contribution of volatile organic components (VOCs) to flavor formation. Gas chromatography–ion mobility spectrometry (GC-IMS), combi
Externí odkaz:
https://doaj.org/article/7560229577b646318000b8034ea6cad0
Akademický článek
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Publikováno v:
Foods, Vol 11, Iss 7, p 992 (2022)
Pomegranate by-products can be an asset to the food industry due to the richness in bioactive and antimicrobial compounds. This work studied the influence of conventional solvent and sonication-assisted extraction methods on the bioactive profile, an
Externí odkaz:
https://doaj.org/article/b1725932dd104a68b3355edb601074dd
Autor:
Spiros Paramithiotis, Maria K. Syrokou, Anastasia Papadia-Nikolaidou, Georgios Papoutsis, Eleftherios H. Drosinos
Publikováno v:
Applied Sciences, Vol 12, Iss 3, p 1697 (2022)
The aim of the present study was to attempt the recreation of a highly appreciated food commodity of antiquity, called avyrtake, using information derived from ancient texts. The available information included the raw materials, the texture and the t
Externí odkaz:
https://doaj.org/article/2a4dfbf2785c4e71b6a75a2b9fd037ac
Autor:
Brahim Bchir, Haifa Sebii, Sabine Danthine, Christophe Blecker, Souhail Besbes, Hamadi Attia, Mohamed Ali Bouaziz
Publikováno v:
Horticulturae, Vol 7, Iss 9, p 268 (2021)
This study investigates the influence of polyol compounds (sorbitol and erythritol) on the osmotic dehydration process of pomegranate seeds. The efficacy of the osmotic dehydration process was estimated based on the determination of water loss, weigh
Externí odkaz:
https://doaj.org/article/e90a12e471434985844e133aa4a4143e